Chinese Parsley, Cilantro, Coriander, Mexican Parsley
In Stock: 3.912 lb (Total:3.912lb)
select i.*, substring_index(group_concat(distinct pa.country order by rsi.date_added desc),',',-1) as source_country
from inventory_item_manage i
left outer join sheffields_2017.receiving_shipments_item_has_inventory_item hrsi on i.id = hrsi.inventory_item_id
left outer join sheffields_2017.receiving_shipments_item rsi on rsi.id = hrsi.receiving_shipments_item_id
left outer join sheffields_2017.po on rsi.po_id = po.id
left outer join sheffields_2017.po_address pa on pa.po_id = po.id
where i.inventory_id = '5364'
group by i.id
Scarification: Soak in water, let stand in water for 24 hours
Stratification: none required
Germination: sow seed 1/16" deep, tamp the soil, lightly mulch the seed bed.
Coriandrum sativum, commonly known as coriander, cilantro, Chinese parsley or Mexican parsley, is a dual-purpose herb that yields both the flavorful cilantro leaves and the aromatic coriander seeds. Native to regions spanning southern Europe, North Africa, and southwestern Asia, coriander is an edible herb with a sour, lemony taste that is widely used in cooking across the globe. While some people may detect a soapy taste due to a genetic sensitivity, coriander is a popular ingredient in a variety of cuisines, including Mexican, Chinese, Burmese, and Indian. The fresh leaves are used in foods such as chutneys, guacamole, and salsa, while the dried seeds are used in spice blends like garam masala and as a pickling ingredient. Coriander roots are also used in Thai dishes for added depth of flavor. With nutritional benefits such as vitamin C and potassium, coriander is an herb with both taste and health appeal.